Ox tongue curry is something a little unusual but I promise you this curry IS something else, very special and definitely worth a try. I am 100% sure you will love it.
It is an inexpensive delicacy that you and anyone that enjoys meat must try and this is all I can say. It might sound off for some but it’s lovely for those who like tongue. You can best experience Its texture and unique subtle flavour by preparing it in a curry.
I love ox tongue in general and I cook it in a few ways – see this goulash recipe, but I feel that, as a nice spicy curry, it is the ultimate way of eating this delicate piece of meat.
My way of Cleaning the ox tongue
Cleaning the tongue can prove a little fiddly and tricky but it’s not an impossible task despite looking this way initially. Don’t panic, you will get there! Results will be rewarding without any doubt. All well worth it!
I do not follow the standard cleaning techniques which requires a long amount of time boiling it and then scraping it off. This is mainly because I feel this alters the taste, the taste for the dish as a whole, it changes the texture which I absolutely love, the dish will no longer be the same. In fact one main reason I love to cook with tongue is the different textures this piece of meat can offer. Truly amazing.
I am a little cheeky when it comes to cleaning it, since almost every time I ask for help. My husband (bless him for his patience with a wife like me -lol) always helps me and he patiently peels it all off and cleans it to perfection. I’m lucky but I know and appreciate that.
His technique is an easy and pretty simple one. He cleans it with a pretty sharp knife. He shaves off the rough layer of the tongue so, instead of pilling it off, we cut it all out.
So, if your partner is willing to help, pass it on. Do it quick so there isn’t any swift mind changing.
How to serve this ox tongue curry
Best to serve it on nice basmati or jasmine rice or with my lovely homemade flat bread and along with some beautiful and utterly delicious dhal.
Oh, absolutely delicious – there is nothing more I could say.
In case you wonder whether this curry can be frozen, yes, absolutely. It freezes very well and can last a good month in the freezer if you want to save some for later.
My choice for a healthy meal would definitely be this ox tongue curry, and here’s the recipe for it.
Enjoy!
Ox tongue curry
Equipment
- pan
- sharp knife
- chopping board
Ingredients
- 1 kg ox tongue (approx. 900g - 1.1 kg)
- 1 large onion
- 2 tbsp curry powder (for hot)
- 1 green chili (fresh)
- 1/2 tsp seeds (mixed)
- 8-10 leaves curry (fresh, frozen or dry)
- 1 tbsp tomato puree
- 1/2 can tomato (chopped)
- 2-3 cloves garlic
- 1/4 pepper (freshly ground)
- 1/2 tsp ginger (grated)
- 1/2 lemon (its juice)
- 1 tsp salt
Instructions
- Cut the cleaned tongue into desired size chunks/pieces pieces - I usually, for curry I cut smaller pieces of about 1-2cm sq. (little cubes). Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the better.
- Meanwhile, peel wash and chop the onion. Wash the fresh chilli, peel the garlic.
- Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly.
- Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion is nice and slightly soft. All in all cook for about 3 mins.
- Add the tongue which has marinated for a while (even overnight if you fancy - it’s amazing), add some water (aprox. 200ml) and stir. Cover and cook for about 15-20 min.
- Add the chopped tomato, the tomato paste, the garlic, ginger, grind some black/mixed pepper, curry leaves. Stir, cover and cook for another 10-12 min.
- Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.
gar says
what are curry leaves
Ramona says
hi Gar,
Curry leaves are the leaves of the curry tree. You will find these in any Asian grocery store especially Sri-Lankan here in the UK.
Dez says
Hi, what seeds do you use ?
Thanks ….
Ramona says
Hi Desire
Thank you so much for getting in touch.
In almost all my curries (with very little exceptions) I use (in equal amounts) a mix of cumin, mustard, fenugreek, black sesame seeds and about 10% caraway (fennel) seeds.
I have these ready mixed in a jar and use these in pretty much any meat or vegetable curry.
Of course you can mix and match them as you wish and if there is any flavor that you don’t like, just leave it out and this is the beauty of this as you create your own best mix.
Thank you again, let me know how you found it and if you liked it ?